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Need some inspiration? Here are some great recipes you can look forward to bringing along with you to your next event or enjoying from the comfort of your own home in style. 

The Recipes

Cheesy Spinach and Artichoke Dip

We’re starting off with a fan favorite – cheesy spinach and artichoke dip. This recipe in particular also includes a delicious bread ring that will perfectly line the interior of your foil pan. A comforting and delicious dish to share, this recipe is also bakes for only 25 minutes! Enjoy!

Grilled Veggie Platter

Check this one out! This dish is like your very own vegetable antipasto, light, healthy, and quick to prepare. Enjoy this dish as a starter or a vegetarian main plate, whichever you choose this is one of those dishes that speaks for itself. 

Fruit and Cheese Board

Think of this as a portable charcuterie board! Finally a way to transport your favorite fruits, cheeses, and crackers in an aesthetically pleasing carrier. In your foil pan, arrange your fresh fruits and cheeses, add in nuts and crackers as a filler where needed. Don’t forget to include some dip choices, put a little honey or stone ground mustard in a ramekin to add variety! 

Buffalo Chicken Dip

Because who doesn’t love a warm, cheesy, spicy buffalo chicken dip? All you have to do is follow these simple instructions, pop your mixture in the oven for about 25-30 mins, then have one of the most popular party food dishes ready to go with no problem! Find the link to the recipe here. 

Make it your own party

While these are just a few recipes to get you started, there are an endless number out there. Remember, presentation is key, so be sure to dress it up with Foil Decor and separate your dish from the others. Having a few go-to recipes is great to always have. Feel free to bookmark or share this blog!

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Selection

No matter the grill of choice, the approach and preparation is more or less the same. Let’s begin with brisket selection. You’ll want to pick a prime grade brisket to ensure the best quality. Also, you need to find one that has good fat marbling in the flat section, since the point almost always has it. This may be difficult, but try to find one that’s even all the way across to avoid having one side of the brisket finish before the other. It doesn’t have to be exact, but the closer the better.

Preparation

Once you have your brisket selected, you are ready to begin trimming it down. You’ll want to trim the fat cap down to a 1/4 inch, be careful not to go too far and expose any of the red meat as this will cause it to dry out during cooking. On the opposite side, most people will recommend to completely remove all fat. You’ll need to certainly remove the obvious larger pieces, but I wouldn’t recommend removing it all. Let it stay and render out, you’ll thank me later. However, you will want to remove the “silver skin” on this side. Lastly, right where the point meets the flat, you’ll notice a huge chunk of fat. Trim into this a bit as well, but be careful not to remove too much.

Now it’s almost time to put the rub on the brisket. Here’s where a lot of the flavor begins. We prefer to select sugar free, natural spices as you will find there is no need for sugar with this blend. The only advantage to sugar for a rub or spritz is having it crystalize the bark. While this is very true and it absolutely will provide a great bark, it’s simply unnecessary, we’ll give you an alternative below.

You’ll notice salt is missing from the rub. We strongly recommend applying the salt to the brisket after it is trimmed and letting it rest in the fridge for at least a day before cooking. The reason being the salt is the only part of the rub to actually penetrate the brisket. It will draw out a lot of the moisture, then reabsorb it as it sits. Definitely not something you want to happen while cooking. After the brisket has been sitting, it is time to apply the rub.

Brisket Recipe – The Rub

• 2 Tbsp Paprika
• 2 1/2 Tbsp Black pepper
• 2 Tbsp Garlic powder
• 1 Tbsp Onion powder
• 1/2 Tsp Cayenne powder
• 1/2 Tbsp Mexican oregano
• 1 Tsp Cumin
• 3 Tbsp Organic yellow mustard

Before you apply the rub, you need to cover it in the mustard to serve as a binder for the rest of the rub. Most of it will be heavily caked on there, so the mustard serves as a glue to hold it all together.

The Cook

Low and slow is the name of the game here. Set your grill to 200 – 225 degrees. Place your brisket on (fat cap down) and let it go! Be prepared to let it cook anywhere from 10-16 hours. Many people suggest wrapping the brisket, but we find this makes the bark quite soft. That being said, we do not recommend wrapping. Spritz the brisket with pickle juice every hour. Yes you read that correctly, it will help develop the bark tremendously as opposed to sugary alternatives.

After roughly 7 hours, you can begin probing the brisket to check the temperature. No need to probe before then. This next part is very important: The brisket is done when it is probe tender!! That means the temperature probe can insert into the brisket with no resistance like a knife through butter. This can happen anywhere from 190 – 230 degrees! If you pull it off early, it will be dry without question. Be patient!

The Finish

Once the brisket in probe tender, you are ready to pull it off the grill and finish. Finally, you’ll want to wrap the brisket with butcher paper and towels and put it into a cooler for at least two hours. Again, be patient! The brisket needs time to rest and reabsorb everything, any earlier will likely drain the brisket of moisture and ruin hours of work.

After the resting period, it’s time to cut. You need to cut against the grain so it can maintain uniformity and retain the moisture. Start with the flat. Once you reach the point, turn the brisket 90 degrees so you are cutting vertically, and finish it off.

That’s a wrap! Be sure to place the brisket into Foil Decor so it can hold the temperature whether you’re bringing it to a event or hosting a cookout and also give yourself some credit after spending hours cooking it. If you’re going to invest that much time into the cook, make sure you present it properly! Leave a comment with your thoughts or share the blog to your favorite page for the best brisket recipe out there!

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The Casserole Carrier Solution:

We’ve all been there. You’re hosting an event and trying to organize all of the food but running out of space. You bring the fancy dishes front and center then push the “lazy” ones to the back. More and more people show up with different kinds of dishes and foil pans abound while anxiety sets in. Or you’re on the other side of it as a guest and have to worry about the food getting cold on the way there, forgetting your nice glassware at the event, or even worse, having your foil pan collapse or split in transit! What a nightmare, right?!

You would think there HAS to be a way to simplify all of this! Foil Decor brings that to the table, literally. Spend less time preparing and more time enjoying. We make it easy. Foil pans are disposable, lightweight, and maintinence free! Yet, not as elegant and presentable as glassware. On the other hand, glassware is heavy, expensive, and has the unfortunate habit of being left behind.

Foil Decor is the solution for all of your needs, the elegance of glassware and convenience of foil panz. First, simply place the foil pan in the Foil Decor, then snap the lid into place. In addition, you can double the lid as a tray for chips, dip, or any other kind of food! This feature in particular is critical as no other product or casserole carrier offers it.

Who is Foil Decor?

We are a woman owned business based in the United States! Read more about our journey here. Be sure to check out our product page to see our current offerings and to get one ASAP! Also, follow us on Facebook to keep up with our latest news and features, we will have some exciting updates coming soon!

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